食品添加剂安全性探讨  

Safety Discussion of Food Additives

作　　者：左勇[1] 江鹏[1] 刘利平[1] 祁峰[1] 王小龙[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第12期102-105,共4页China Condiment

基　　金：四川省企业技术创新专项项目(012MS00288)

摘　　要：针对近年来出现"苏丹红"、"三聚氰胺"、"塑化剂"等一系列食品安全事件,探讨了食品添加剂的安全性。分析目前食品添加剂的使用现状,食品添加剂安全性的评价体系和食品添加剂安全性的测定方法,并提出了食品添加剂使用原则和建议。只有建立了完整的食品添加剂安全体系和评价体系,合理使用和开发新的食品添加剂,才能确保我们的食品安全。天然、无毒、营养是食品添加剂今后的发展方向。This review mainly focuses on ＂Sudan＂,＂Melamine＂,＂Plasticizer＂ and a series of other food safety incidents which occurred in recent years,and discusses the safety of food additives.It analyzes the current utilizing situations of food additives,the evaluation system and determination methods of safety of food additives.Finally,it proposes the using principles and recommendations of food additives.Only by establishing complete security system and evaluation system for food additives,and using food additives rationally,developing new food additives,can we ensure the safety of our food.In future,the development direction of food additives is natural,non-toxic and nutritious.

关 键 词：食品安全 食品添加剂 评价方法 

分 类 号：TS202.3[轻工技术与工程—食品科学]